Chicken Parmesan

4 half chicken breasts or, obviously, 2 whole ones

2 pounds tomatoes, chopped. You can use 2 cans of tomatoes if you can get decent canned tomatoes, but the taste is much, much better with fresh and worth the chopping.

2 T cornstarch

1/2 t oregano

1/2 t basil

At least 4 cloves garlic -- you don't want this to be a really garlicky recipe, but, I mean, it has to have some garlic, right?

sprinkle red pepper flakes

1/4 c grated Parmesan, or a little more if you like

Preheat oven to 425. Use Pam on baking dish. Place chicken breasts in it. If you can have them thawed and sliced into strips, the baking time will be much less, but sometimes you're just not that energetic. I know. Me, either. Anyway, cover the chicken-filled baking dish and bake for 15 minutes. Check to see if the chicken is more or less white on the outside. Bake longer if not. Combine tomatoes, cornstarch, and spices in a medium sauce pan. Cook, stirring frequently, until the sauce looks right. (Sorta, you know, saucy.) Drain liquid from the chicken (this is what you have a turkey baster for, I reckon) and pour on heated sauce. Top with cheese. Bake uncovered for 5-10 minutes or until chicken is ready to eat. Serve with rice.